Roasted Asparagus And Shrimp Salad Recipes
SHRIMP AND ASPARAGUS SALAD
Make and share this Shrimp and Asparagus Salad recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook green asparagus in boiling salted water until barely tender, about 1 minute.
- If purple asparagus is tender, don't cook at all.
- In mixing bowl, combine asparagus, shrimp and bell pepper.
- In another bowl, mix mayonnaise, parsley, pepper, celery seed, salt, horseradish and lemon juice; stir into shrimp mixture.
- Spoon onto endive or lettuce; sprinkle with eggs and garnish with lemon wedges.
Nutrition Facts : Calories 155.1, Fat 3.9, SaturatedFat 1, Cholesterol 235.9, Sodium 985.6, Carbohydrate 9.4, Fiber 3.4, Sugar 3.9, Protein 21.6
SHEET PAN LEMON BUTTER GARLIC SHRIMP WITH ASPARAGUS
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a rimmed 9x12-inch baking pan with parchment paper and grease with cooking spray.
- Place asparagus on the prepared baking pan and drizzle with 1 tablespoon olive oil. Sprinkle with garlic, 1 teaspoon salt, and 1/2 teaspoon pepper; toss until well coated. Arrange asparagus in a single layer.
- Bake in the preheated oven until slightly tender, about 6 minutes.
- Remove from oven and place shrimp on one side of the pan. Drizzle with remaining 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and smoked paprika; toss until well coated. Place shrimp in a single layer next to the asparagus. Top asparagus and shrimp with cubed butter.
- Roast in the preheated oven until shrimp is opaque, about 6 minutes.
- Remove pan from oven and drizzle with lemon juice.
Nutrition Facts : Calories 300.3 calories, Carbohydrate 6.9 g, Cholesterol 281.8 mg, Fat 17.1 g, Fiber 2.7 g, Protein 30.7 g, SaturatedFat 6.8 g, Sodium 1524.8 mg, Sugar 2.4 g
ROASTED SHRIMP & VEGGIE SALAD RECIPE BY TASTY
Here's what you need: cherry tomato, shredded carrot, yellow bell pepper, red onion, asparagus, shrimp, olive oil, chili powder, fresh oregano, salt, pepper, lime juice, mixed greens, lime juice, olive oil, honey, chili powder, salt, pepper
Provided by Mercedes Sandoval
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 400˚F (200˚C).
- Add cut vegetables to a baking sheet lined with parchment paper.
- Drizzle in olive oil and sprinkle with seasonings to your preference. Bake for 10 minutes.
- Move veggies to the side to make space in the center of the baking sheet and add shrimp in a single layer.
- Drizzle with olive oil and sprinkle with seasonings and lime juice to your preference. Bake for 5-8 minutes, until shrimp is fully cooked. Be careful not to overcook.
- Mix dressing ingredients together in a small bowl.
- In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together.
- Enjoy!
Nutrition Facts : Calories 668 calories, Carbohydrate 47 grams, Fat 32 grams, Fiber 8 grams, Protein 52 grams, Sugar 27 grams
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- In a small skillet over medium heat, toast dill seed for about 1 to 2 minutes or until fragrant. Immediately remove from hot pan to avoid over-toasting.
- Mix oil, lemon juice, shallot, the toasted dill seed, mustard, sugar and salt in small bowl with wire whisk until well blended. Set aside.
- Bring a stock pot full of water to a boil. Add asparagus and cook 3 to 4 minutes or just until tender-crisp. Using a slotted spoon, immediately transfer asparagus to a bowl of ice water until cold to halt cooking. Transfer to a large bowl and set aside.
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- Preheat oven to 425° F. Lay the shrimp and asparagus out on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with black pepper. Roast for 7 minutes. Allow the shrimp to cool for 5 minutes then cut them in half, if desired. Cool the shrimp and asparagus to room temperature or chill for up to 2 days before proceeding.
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